Pro Chef Reacts.. To Adam Ragusea SPANISH Omelettes
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- čas přidán 5. 11. 2022
- Let's see how Adam Ragusea makes his Spanish Omelette or as we say here Tortilla Espanola, Tortilla de Patatas!
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I like how James is very reasonable with his input and criticism, he understands not everyone has time/money/skills of a pro chef and judges fairly
Yea, in particular since Adam never calls his recipes truly authentic or high end, he frequently states that his intention is to show recipes that are really well adapted to home cooking
This is the reason I enjoy watching these presentations. James is super-polite, scrupulously objective and generous to those he critiques.
Agreed. No overreacting, just constructive comments. A lot different than most channels.
That's one of the many things I love about these clips. James discusses things constructively and politely and gives reasons! ❤
That's one way you can tell he really knows his stuff. He knows how it should be, and how to make it work from just about every possible angle.
Also worthy of note, here in Spain people prefer their tortillas with varying degrees of doneness. Outwardly, all tortillas de patatas look similar, but some tortillas are really runny on the inside, and a lot of people love that. I know I do. There's even a regional variant (Tortilla de Betanzos) that is relatively famous here. It's just eggs, potatoes, oil and salt, but it's just incredibly creamy. If you live in the EU, or are 100% sure your eggs don't carry salmonella, you might want to not cook your tortilla fully. You may end up loving it!
And as usual, wonderful video, James!
Muchas Gracias Jose!
Jamas espere encontar a josejuanjo en un video de cocina de tortilla de patata XD
joseju eres mi padre
pero bueno joseju
que hace joseju aquí jajajaja
To me personally, adam ragusea is the absolute pinnacle of what a home cook looks like, he makes solid points regarding things like convenience, amount of plates and vessels used, safety and all that kind of stuff that maybe pros take for granted or dont really talk about most times (which isn't wrong by any means, it's just different styles of cooking)
I feel as though I just watched a pro mechanic criticize a backyard mechanic for not using a four point lift when changing his oil.
Agree. I like watching Chefs on CZcams like James here or Josh Weismann, but Adam Ragusea feels like the one I can use the most. When he gives tips to save time or save on dishes it feels worlds apart from someone like Joshua Weismann telling me to make my own buns and grind my own meat for a cheeseburger.
Adam may not have the “best” techniques but I think as someone who just wants to learn cooking to make good food at home during a busy schedule, he’s the perfect channel to watch. And also he got me into cooking so I may be biased. Anyways I enjoyed the reaction!
One of these days, though, he's going to slice off a whole bite of his fingers, because he's too stubborn to use good knife technique. 😛
I honestly had to block him from my feed .
@@BruceRichardsonMusic he literally uses the knife slowly. so he's not likely to slice off parts of his fingers.
@@GavinPetty It's more than that. He actually discourages people from caring about technique. It's not just **his** fingers. It's the people he influences, too. I have nothing against him. I actually assumed that by this time, he'd learn how to handle a knife safely, and begin to realize he needs to encourage safety. Good knife technique isn't something "snobby." It's a way to actually **guarantee** that you won't get distracted and hurt yourself, by making it almost impossible to do so.
That's only one example of his actively "screw technique" attitude. It's just the most egregious and potentially harmful to others. In this video, here he is using a too small plate (the man owns bun pans, so come on) to flip drippy eggs OVER HIS HOT STOVE TOP. Come on.
And yes, I'm aware of his "defense," if that's what one wants to call it. I have nothing against Adam. But he's wrong to teach bad technique in his low-key defiant way. People who become skilled with best-practices don't very often strike out at best practices. He has essentially refused to even consider developing best practices. That might seem to be a subtle difference, but it isn't.
Respectfully submitted. I would say the very same to him, and I have.
@@BruceRichardsonMusic he literally said go slowly, it's still safe enough for literally no technique.
He also never said cutting technique is BS, vice versa, he literally said techniques is fine if you wanna learn. But it mostly only used if you chopped really fast. It's also safe for slower cutting, but the amount of learning vs benefit is way less compare to just... Cut slowly.
It's like when people encourage you to type with DVORAK layout keyboard instead of QWERTY layout because it type faster and made you less likely to get some carpal tunnel. But, would you willing to learn that right now? It's easy to tunnel vision from enthusiast perspective mind you
One of the main reasons I love Adam's videos is that he isn't a pro chef with a whole studio, assistants, expensive equipment and 3 billion pots and pans and bowls to put ingredients in.
He's a home cook like 99% of people watching these kinds of videos and gives solid advice that works for home cooking.
As for the reaction I really like keeping it reasonable and down to earth. Not nitpicking at everything bc it's not how it's done in the restaurants or whatnot. Same kind of vibe as Adam's videos.
i like Adam alot, hes a great Home chef. Is he a professonial chef no, however, hes very good. And has great recipes, for people trying to get into cooking.
Also love some techniques he has, like sometimes, "he's like screw ill just melt this butter in the microwave i don't wanna wash a pot" stuff like that, is what makes like watching his cooking videos.
I only just started watching your videos and I’ll admit I was a bit concerned that it would be… err, gatekeepy? You’ll actually hear Ragusea, as well as Kenji Lopez Alt, talk about this a lot. But, instead, I’ve found you to be extremely knowledgeable while also respecting the simplicity of just making food at home to eat and enjoy. No wrong ways, just traditional ways! And so I’m appreciating getting a chance to learn some of the more traditional things from these videos.
thank you!
I do find some CZcams chefs taking it too far in the opposite direction as well. I think there's a good middle ground between "gatekeepy" and "anything goes". It's important to study traditional methods before you start breaking the rules because they've been developed over a long time and there's a lot to learn there. You can't start reinventing the wheel before you know how a regular wheel works.
Perfectly said 👍🏻
This is a good quality reaction video. Constructive critizism, good commentary coming from a well educated source who is knowledgeable on the subject matter, the commentary adding to the video being reacted to. Honestly, this is well put together educational content
I appreciate that!
Regarding Adam's use of the word Tortilla meaning 'little cake', he is absolutely correct. It's just that 'cake' has a different meaning to what we might understand in a modern context. If you look at the pinned comment of the video, he provided some sources over it's etymology.
In Spain we use "tortilla" for "omelette". If you asked a Spaniard where the word comes from they wouldn't even connect the dots that it actually comes from the word "torta" (cake). So the guy is correct but he's wrong at the same time, since a regular omelette (we usually call it "tortilla francesa" in Spain) is far from being a cake (a "little cake" in this case).
The long answer would require me to explain why etymology is only incidentally connected to semantics and something something semantic shift but the short answer is that it doesn't mean "little cake", it used to, a long time ago, but for decades now "tortilla" has meant omelette. If tortilla means "little cake" then psychology means "explanation of the soul".
Psychology could also mean “explanation of Metis’s Persona” as that Persona is also called Psyche. By way of Greek Gods, psychology could also mean “explanation of the Greek god Psyche and their myths”.
"Tortilla" means "little cake" the way "omelette" means "little knife blade". I.e., not at all.
Nah
Tortilla means little torta, but the "torta" that Cigofilo, the ancient master of eggs, invented before the 3 century, as mentioned in the Deipnosophistae
Oh my God this was one of the first Adam Ragusea videos I ever watched and it was my start in Spanish omelettes. I like Adam Ragusea exactly because his explanations tend to be on the more beginner/newcomer side but watching you add your own explanations now feels like a direct progression from me being a beginner to a more informed kind of beginner, at least.
Gotta try some of these things some time later like letting the egg mix sit for longer to temper with the starch from the potato. That was really interesting.
we are all beginners, each discovery a new joy
Watch out with letting it sit, it can get too thick and then it feels dense even if it's still creamy and underdone
Oh, that is a thoughtful reply - I agree. James enhances these videos with his expertise, rather than just being critical.
Chef Adam seems to have aced his own recipes. We always look forward to your insights, Chef James. Do tale care of yourself and we all thank you for making it this far. Keep doing what you love.
Thank you very much Sophia!
I do appreciate Adam always doing his best to research the traditional method and clearly stating when he begins his own unique method.
@@winebartender6653 IKR! Unlike certain celebrity chefs (Jamie Oliver, Gordon Ramsay, Rachel Ray, etc.) who just say “I’m making X” and then proceed to make an entirely different dish or just straight up butcher the thing. It’s so disrespectful and lazy, and there’s no excuse for it given the resources those rich wankers have compared to somebody like Adam.
I've been making tortillas for years having learned how to do them in Spain from spanish people. I think there's a few tips here that I could mention. the biggest problem with the video I noticed was with the flipping, if you want burn yourself and get tortilla everywhere, by all means, do it like in the video and use a bigger plate. HOWEVER if you want almost no mess or danger then actually use a smaller plate than the pan rim. obviously the ideal is a plate that fits snugly inside the pan, but if the choice is between a plate that goes over the pan or one that sits inside with gaps, as long as your plate covers the top of your tortilla, choose the latter. do it over the sink as some hot oil will sneak out but you will not get all the mess, and the tortilla will not feel like it's about to fall on the floor. I have learned this the hard way and if anyone is prepared to make 2 tortillas and test it I guarantee you the smaller plate works better.
Also, less crucial tips (because they might just make the tortilla better rather than save you from burning yourself and throwing egg everywhere)
the cut of the potatoes is a big part. I aim for a similar sort of thickness to wood chip, I also like them all uneven shapes so they interlink. I feel like loads of discs just stack flush against each other and you end with wads of potato.
I save some egg after I've added it to the pan, I tended to feel that the egg kinds drained to the bottom and left it very filling heavy on one side. adding one extra beaten egg after it settled for a few minutes made sure there was plenty of egg on top.
Interesting advice with the smaller plate! I am clumsy, though, and would likely burn myself with the edge of the frying pan.
I’m glad I found this channel. There’s two types of cooking channels I watch; the home cook (like Adam Ragusea) and the pro chef (like Brian Lagerstrom). Your channel is nice because of the handful of videos I’ve seen it’s a nice bridge between the two, high level experience and knowledge combined with pragmatism of understanding the average person’s cooking situation
It's very interesting getting your perspective on things Vs "home-cook style" content. Particularly the focus on safety and cleanliness, if you are doing something 10, 50 or hundreds of times a day, these things become much more important and time consuming to deal with.
For example, the risk of tasting semi raw egg becomes considerable when you aren't just doing it once! Great video as always!
0:45 i never thought someone could describe ways people use corn/fllour tortillas without saying tacos, but bro did
You have been very kind to Adam, you are a true gentleman.
thank you! that's not what I normally hear with his videos.
I would enjoy seeing more reviews of Adam Ragusea, keeping in mind that he is giving advice to home cooks. Thank you for the videos!
My mother who was from Mallorca made them all the time, she never mixed the potatoes with eggs, she beat the eggs and poured them into the the frying pan mix. then she used a fork an moved the potatoes a bit, the egg made its way in between to bottom. when she flipped it, she did it quickly.
I absolutely love Adam Raguseas and I really love your videos. Every time you upload a reaction to his videos, it's like early Christmas. Thank you so much and I hope you do more of these.
Glad you like them!
Literally just started Binging your videos day before yesterday after you came up on my recommended from Uncle Roger's vid and i absolutely Love the way you just casually share so many tips and still make an entertaining video by reacting to these. Definitely gonna check out your cooking videos next. Love from Nepal
Awesome! Thank you!
@@ChefJamesMakinson Same goes for me, easily my favourite food related youtuber. Keep em coming =)
I love my tortillas to be a little bit runny in the middle. A cherished memory when I was a child was when my mother would always let me lick the plate that the tortilla was flipped on. The taste of that runny egg with all of those other flavours was incredible. BTW she uses chicken stock cubes (added during the potato cooking phase) instead of salt to take the tortilla to a whole other level.
Adam is a tad sloppy in the kitchen, luckily Chef James gave a lot of good tips to prevent us from doing the same mistakes. Thanks again Chef!
Not a problem! ;)
that's adams charm! Making cooking not a chore, and telling you stuff goes wrong and thats okay!
Bearing in mind he has to film also. moving the camera to the sink to contain mess would be not very efficient.
Adam drives me nuts with how messy he cooks. To each their own but I will never understand being THAT messy when cooking.
@@truemenimprovedaily I honestly think it isn't that bad. This video is one of his worse ones though, in terms of getting things dirty
My poppy used to make this for us, and always topped it off with peas. I miss him, and his tortillas!
Excellent videos. I found you for the first time last night and I’ve now watched three already. I love how by watching your videos I get the lesson from the original content creator and then your take on the technique. Very interesting. You’ve got a new fan. ❤
Awesome! Thank you! :)
When i was on the cooking school, i been told that if you have leak problems while fliping the tortilla you can stir a little bit the tortilla at the begining on the pan so it will move the cooked egg that is on the bottom of the pan and put there the raw part that is on the top/middle, that way you will have a mix between cooked and raw egg that wont leak most of the time when you flip it, it still can leak if you have too much raw egg there but it will be a little bit.
I always flip it with a plate with the same size as the pan.
Adam's videos are sort of like a little lesson of factoids with some cooking that goes along with it. Feels approachable.
😂
Alton Brown-esqe.
@@ChefJamesMakinson idk why you're laughing, you just like being an overly critical know it all
@@josephjoestar9269 Overly critical? Throughout the whole video he's fairly polite and when he points out small things he acknowledges that they're small. Him criticising Adam doesn't mean he dislikes the channel or anything, it's just a reaction
I'm in Uruguay, so here we usually do this with the potato cut in chunks, we refer to those tortillas just as torilla de papa, and when we cut the potato in circles we call it spanish tortilla, also here it's very common to fry the potato it does take a loooong time to fry because of the big chunks, but i prefer to boil them until they are cooked but firm I find that it keeps more of the flavor.
J Kenji had a good tip for flipping it where he slid it out of the pan onto a lid (so he could grip the handle) and then flipped THAT back into the pan. i've used his (J Kenji's) method, in a well oiled and well seasoned cast iron pan, and never had issues after i got used to it after the second or third run or so
The lid method works really well as you have more grip on the lids handle than on a flat (greasy) plate.
This may be the only reaction channel I’ll ever watch. Great advice and words of caution you gave!
When I'm doing anything with potatoes like frying them, I tend to just pour boiling water from the kettle on the sliced potatoes, go off and do something for a half hour, and then fry them. It does draw the starch out so I don't know if that's what everyone is going for but I find they fry better afterwards.
That is indeed how you also get incredibly crunchy fries, or wedges. If I recall correctly, they used to "boil them until the brink of breaking apart".
Now that I think about it, I'm pretty sure all this came from a Ragusea video I watched years ago. Hm.
haha love the chuckle when he returns the tortilla to the pan and starts patting it with his palm
Your channel is awesome! Moving out soon and want to start learning to cook. Always nice to listen to someone knowledgeable and passionate about their craft!
Awesome! Thank you!
Yes, I have been waiting for this! Thanks!
Hope you like it!
The first time I attempted a french omelette it came out perfect, I was amazed. half a dozen tries later and I messed up every single one lol. I am looking forward to trying a spanish omelette. Love your videos big fan here.
haha that can happen! thank you!
Really enjoying your insights and commentary, James. Keep up the great videos!
Thank you!
This is the first time I see an omelette like this, so your commentary is priceless. Now I want to try it.
good luck! :)
I have not made a Spanish tortilla yet so I appreciate all the tips. It helps to instill confidence, which as you say, is important. I did love them back in my Spanish traveling days and I hope to see Grenada again. Thanks, James, as always, take care.
Thank you Faux! I hope you are doing well!
The joy in his eyes when he said "i love cheese"
We all felt that
I really enjoy your videos. I learn so much from watching them. Keep up the good work, you are my favorite food channel.
thank you very much!
Brilliant as always, I always learn so much from your insights Chef James.
Fantastic and respectful response to Adam’s video! Bravo!
So glad the CZcams algorithm brought this video and this channel my way! This was a really enjoyable video to watch. I've been a big fan of Adam's for the last two years and I imagine I'll feel the same way about this channel two years from now as well. ☺️
thank you!
Never made a tortilla in my life. But this was a wonderful video. I've been cooking for years and years and I learned tips I've never heard before. Cooking 2.0. Thanks so much.
It's interesting the different ways people make tortillas.
I've seen people cut the potatoes into chunks or cubes instead of thin slices. And I personally always carmalize the onions in a small amount of oil separately, and add them to the eggs just before I add the potatoes. I also cook the potatoes by layering them in a pan, completely covered in oil, and cook them slowly just like that without agitating or stirring them at all. I feel like they stay a bit more firm and are less likely to fall apart that way. It also helps maintaing structure which makes the flip easier. It does take longer than usual, though. Plus I let the potatoes cool off before adding them to the eggs, then let the mixture sit for 15-20 minutes. It's a super long process.
Also - for the flip, the pro tip for me is to start low and go high, lifting the pan as you flip.
This is the best way to watch an Adam R. video. The real content is in James M.'s commentary.
Thank you!
I learned how to cook tortillas for my ex gf, who loved them runny. I cut the potatos in little cubes and boil them just a bit, maybe 5 minutes, to remove the starch and give them a head start. Later they go in the oven for 30 to 40 minutes. It's not better than deepfrying, but cheaper and less stinky.
Everytime I make a tortilla I think of the good moments we had together.
Anyways, great video! I have some photos of the last tortilla I made but I don't know if links are allowed in the comments.
I think Adam is a pretty good "pop cook". He's not a scientist and he's not a chef, but he does a pretty good job of making well-produced videos that incorporate some food science/history with decent recipes. He can sure get messy though, haha. Loved your insight man. Keep up the awesome work.
He had a pretty successful career in journalism, teaching, and music production prior to deciding to be a CZcams chef, so I think that's a pretty good read on him. His background allows him to both research and present the ideas of cooking without being a classically trained chef, but also gives him freedom to experiment in ways that a classically trained chef might scoff at.
I actually made this a very long time ago and it was the only time I've actually made it. I used the saute' method to cook the onions and potatoes. I did not actually know what it was called because I only saw the end of the TV show that it was featured on. I didn't lose a single drop when I flipped it. All these years later and I would never try to make it again, as much as I'd like to. I suffered a hand injury twenty years ago and don't have the full use of all the fingers of my right hand. I don't trust my hand to maintain the grip on the pan handle as I flip it and doing it "left handed" would just make me think too much about what I needed to do to maintain control and I would end up doing it too slowly.
Something that would be really cool for your audience, is using your experience in different European kitchens to write a cookbook (or CZcams playlist/online course) of classic dishes of the different countries you've visited.
That would be!
I watch 4 other channels where the host has published a cook book... I would actually buy James' if he published it.
I oil and cook the onions and sliced potatoes (and usually peppers) in the microwave for about 4 minutes or until the onions are going translucent, then tip them into a hot shallow frying pan. After a minute or two I add the whisked eggs. I don't stir, just shake to settle the pan. The heat from the potatoes will help start cooking the eggs. After a few minutes I move the pan under the grill to finish, adding a few chunks of cheese usually. The omelette will puff up a bit when it's done. Then I turn off the heat and let it sit under the grill to make sure it's cooked through. (The puffiness will subside). Maybe not traditional but it works every time, for me.
Every time I watch a video of someone making a tortilla and remember the times I made it (always succesfully) I'm reminded of the stress of burning it/breaking it when flipping... and I go and buy one in the supermarket. Probably my favourite ready made meal in spanish supermarkets xD
I want to share my favorite tortilla, big, extremely thick, on the cusp of being fully done inside but still slightly runny, with fully caramelized onions and goat cheese. Also really enjoy the videos !
I love James way of explaining things and giving tips. His chocolate bread pudding recipe is sooo good.
Thank you!
In northern Spain we usually don't cook the Tortillas that much, a creamy inside with the egg flowing out is what is commonly preferred. Had a laugh when Adam said that you should let it an hour in the pan while I usually flip it in less than 5 mins (I understand that the salmonella risk is higher in the us do I don't blame him for that)
salmonella poisoning is rare here as they vaccinate the chickens but still it was over done
Well done Chef. Really appreciated your tips and insight on this dish because this is a dish that I've been wanting to make. I'm going to be using your tips and advise. Keep up the great work Chef! Have a wonderful week and I'll be looking forward to your next video.
Thank you Jeff! It takes a bit of practice to make it prefect but it is easy after a few times
I found your channel a few days ago and have been practically binge watching since then. I love the reactions, not insulting but explaining what would be a better way to make a dish or advice to avoid mistakes. Anyway going to try a few recipes like the Spanish tortilla and the bread pudding and.... Glad holiday season is close, good excuse to try the more rich and delicious food. 👩🍳
This is the first time I have heard or seen this dish... it looks easy to do, and I got all the ingredients... Yep, going to try this today!
Yep, made this! It was easy! (No spillage, used a large platter.) Used a few spices, just a smidge, and served with crispy bacon.... Yummie! Next time, going to use more spice...
That pastry scale looks good for weighing certain types of powders.
A few tricks of mine: Try to fry the potatoes alone first, until half done. Then remove and mix them on the eggs, and back to the pan. Before flipping the pan, always remove any excess of oil, seemingly dry. Always use a smaller dish that fits into the pan. Also, check if the bottom is settled. It's like a burger, you want the juice inbetween, not at the exteriors. Optionally, the flavour increases a lot if you mix the egg with chive which is sweeter than onion, and then you won't need as much salt. Larger pans result in thinner, shorter but more done and crusty omelettes. And remember: No tomato, no cheese, no bread in the mix. It's not a pizza, it's more like a salty cake/flan.
Kosher salt measures different by volume based on the brand. Diamond Krystal measures different then Morton Kosher.
Nice video. Found this by chance. My mother used to prepare awesome thick tortillas. Sadly I didn't reach her level. To separate potatoes from oil, she used what we call "espumadera", translator seems to call it "skinner" (that reminds me of pools). Oil is left in pan to cool down. It's way much safer. Potatoes were cooked tender. Regarding variations, she added chopped chorizo and red peper to potatoes. That one was awesome too. Other kind of tortillas were prepared with very different products: spinachs, mushrooms, young garlic sprouts (more like french omelette but it's taste is way better), green beans (very concrete bean type, normally eaten raw but cooked there), green young aspargus (cooked obviously). Many different "simple" but awesome combinations. A few simple products together with eggs can produce an awesome result.
I enjoyed watching his video with your added commentary. I hope you make more like this.
More to come!
James - I watched this vid again today, and a couple of thoughts came up.
One, whenever I deep, or slightly deep-fry, like Adam did with the onions and potatoes, I do three things, for safety reasons.
One, I'll oil the backs of my hands, and arms, in and outside, close to the elbow. Then, if I get splattered with a bit of hot oil, it's not as likely to actually 'burn' my skin. Second, as I do when working with sugar, as in candy making of any sort, I keep a bowl of iced, cold water nearby, just in case I get a splash of caramelizing sugar, or in this case, hot oil.
As well, I always keep a pot lid sufficient to cover whatever vessel I am deep-frying in, to smother any fire, should it occur (never has - at home, but better to be prepared). As well, a good supply of salt (like, 2 lbs worth), to smother any grease fire you can't smother with a lid.
I'm sure you are aware of this, but at first I wasn't. Even tho they seem similar to salt, don't use sugar or flour to smother a fire. Sugar will burn, melt, and further complicate things, and flour, is quite combustible. I found this out the hard way, creating a brief, blue fireball of about 8 foot in circumference, trying to do so with flour. Fortunately, no one got hurt, I didn't get fired, but Chef did give me deep dive lesson, that basically, I just explained.
Not required reading;
As to a proper French omelette, that is my favorite omelette of them all. About 20 years ago, after trying, and mostly failing, at least in making truly restaurant quality French omelettes, while researching some other things in Julia Child's French Cooking I and II, and as well, re-watching just about every video of her '60s TV show, I came to rediscover her technique for a French omelette, as just a side note of interest to me.
She was quite insistent, that the pan had to be pretty hot. Even tho the omelette should have no color, it would all be done in about 20-30 seconds, or so she said. Alright, I went along with it. I was using a well seasoned (circa 1920 or so) number 3 cast iron pan, being the smallest of the common sizes, about 6 inches OD from the top of the pan.
I had my mess in place, the eggs were beaten up, and when I tossed in a tablespoon or so of butter, it danced on impact. I started to freak out. I quickly removed the pan from the heat, and swirled the butter around, with a circular motion from my hand, more to cool off the pan, I figured, at the moment, but within a few seconds, I saw the butter wasn't burnt (yet), so, I said, what the hell, and threw the beaten eggs in on top of it.
Again, a very aggressive cook, but, off heat, I just kept swirling the pan around like mad. To my surprise, just as Child had said, in about 20-30 seconds, without me putting any utensil to egg or pan, but with just a furious swirl and a flip or two at the very end, out flopped a perfect French omelette. Obviously, much to my surprise.
I make them the same way today, but just not quite as panicked.
If people want cheese and things added in, that style is hard to do, so I usually tone down the heat, but the result is much the same. Altho, it does require more precise, or 'formal' technique, which I have (finally), learned to do.
Typically, if I can, I just put whatever add-ons are wanted either on top, or underneath, but frequently a bit of both, of an otherwise perfect, Mad Max French omelette.
I don't think peeling everything is common in all of Europe. In Sweden peeling tomatoes and peas would be super weird. Removing the crust on bread and peeling apples is rare and potatoes are pretty common to eat with the skin on.
A trick i use when flipping the tortilla is to have the top side of the plate wet with a little water so the raw mixture doesn't stick to the plate BUT make sure to dry your hands and the underside of the plate before flipping it or it will be crazy slippery. Thanks for posting James, great advice.
I use evaporated water personally
Gracias! :)
I started cooking in 2020 in the lockdown days, and Adam was a main reason I loved cooking, learnt a lot of things, and was able to cook Chicken Tikka Masala
I am glad that his advice is approved by professional and I am glad I am a subscriber to this channel 😃
I cook my Tortilla de Patatas with a cast iron skillet. I do use a bit more oil, and make sure any point of sticking is unstuck before flipping. It also cooks better since the entire pan is heated up very high.
I noticed that you do check comments under videos and couldn't resist the urge to say hi!
Thank you, I very enjoy your very intelligent content and sometimes warm, funny and helpful arguments.
Looking forward for some more recipes cooking videos from you as well.)
Btw, your smile and face features overall remind me of good friend of mine (here from where I'm at).
Sending my love and respects.
thank you very much!
As someone who is not a professional chef, I only cook something as many times as I eat it. I both value remarks by people like Mr. Ragusea, as well as criticism by you, Chef Makinson. Thank you!
Watched a handfull of videos. A well deserved sub. Keep it going!
Thank you!
Don't flip onto a plate. Get a second pan with an inner diameter larger than the first pan's outer diameter. Pre heat the second pan, then flip and cook it in the second pan. Works great if you need to cook more than one (I only find it worth doing if I'm cooking for a lot of people, the setup and cleanup are a significant amount of the work), as that lets you start cooking the next one in the first pan, and assembly-line them through.
This is pretty good, the commentary, the editing, the corrections and confirmations, i'll be keeping an eye on your channel, would love to see you reacting to more of Adam's videos btw
thank you!
I agree... thicker is better, and if cooked well has a semi-moist centre.
I personally put the fried potatoes on the omelette pan first, then i pour the mixed eggs on top of them to form the pie shape. it's faster & easier this way. i can also scatter the potatoes everywhere on the pan equally before putting the eggs so that i don't end up with all the potatoes on one side.
also i like it well cooked (brown) so i just wait for the top to solidify on medium to low heat before flipping it. so that i don't make a mess like he did on the video.
I've been making tortillas since I was a kid since we lived in Spain. Lovvveee it, but when I make them it's a huge chore because they get eaten up and I have to make like half a dozen at once lol. I haven't had a tortilla at a tapas bar that tastes better than mine 🤭💁🏻♀️
True! Some add cheese I personally top it with grated parmesan
Adam showed some interesting methods here. I'm curious about the sweet potato tortilla. I wonder how it tastes. Btw, thanks for the additional information and tips. Great video as always
고구마???
Excellent reaction Chef your comments were on point as always!!!!
Thank you so much Patrick!
Turns out I've been using the Spanish technique to make omelettes my whole life without realising 🤣
Hola Chef
I am from the Valencian Community
I'm from Alcoy, Province of Alicante
I live in London for a long time
I also lived for two years in Lisbon and also in some countries of Latin America and the south of Mediterranean France.
Just to say that the fame of the potato omelette in Madrid is very good, but for me the best potato omelette I tried is in San Sebastian
Anyway...
Thank you for your videos
It helps me to explain to some English friends some cooking methods
Interesting commentary. I've made a bunch of tortilla's based off Adams alternate recipe. It's worked well for me and I am using a cast iron pan. I will definitely let it sit longer next time before I re add it to the pan. It's a god chance to thoroughly clean the pan and reheat it so it makes sense.
I have made this with rice cooker, and it was amazing 🤩
One thing i noticed if you dont cook your spanish omelettes well done is it has a very different taste. Doing it medium cook has a richer taste but not as umami as well cooked omelette. It only makes sense if you cook both ways i encourage everyone to try it.
Excellent video and great tips chef James.
thank you!
I'm already subscribed to both of you. thanks for the awesome video
Awesome! Thank you!
I have always had mixed results with this, I’m going to try your tip as it makes allot of sense… amazing video as always… hope all is well with you James
Glad it was helpful Mark! I hope you enjoy it! :)
Using a lid to cook the tortilla, you can actually make a thick one (not a 3 inch one, ofc, but thick, still) and it takes about 15-20 minutes. It probably goes like that b/c I cube my potatoes instead of using sliced ones, and that likely makes it easier for the omelette itself to set.
If you have a cast iron pan. First is to burn it good in when its new. so it builds kinda nonstick patina (we say patine in germany)... and as chef mak says. you need some oil. never had problems with things sticking. best to burn a new iron pan or wok is to use potatoe peels and sunflower oil. you have do to the process 2 or better 3 times on a very high heat to burn in your iron pan well. and i once was on a market in barcelona where a lady told me that you do not use soap or brushes to clean your burned in cast iron pan. she said she makes tortillas for 30 or was it40 years? and never really cleaned her pan only whipes it out with paper or sometimes uses hot water too, not more.
I’ve always found that it’s much easier to first pass a spatula/chopstick under the tortilla and slide it into the plate, then cover it with the pan and flip plate and pan to cook the other side. Seems logical to me and a lot less messy
It's nice to see someone critique without trashing the other cook.
I need this in my life
Surprisingly good video. More of commentary than a reaction which I really like.
Glad you enjoyed!
In Spain, I noticed they wet the plate so it's easier to slip back in the pan.
Here in the Philippines we use eggplant instead of potatoes. We call it torta. We boil or grill the eggplant first, peel and mash it, then do the same procedure like what is done with the potato tortilla, with caramelized onions
You always have good advice, as if you were an experienced chef or something (haha). Your vids and reviews always inspire me to make something. Cheers mate
Thank you!
I put a lid on the pan, it prevents the top part of the tortilla to be so runny, and don't even need a plate to flip it.
i have to try this
Coffee scales are another good option to have, especially if you make pour overs since they have a timer built-in, but the real benefit is they have additional precision for lower weights than normal kitchen scales. The Hario scale, for example, has 0.1 precision (0.2g accuracy) for 2-200 grams, 0.5 g (1g) for 200-500 g , and 1 g (3g) for 500-2000 g. The precision ranges are because when dosing out coffee you want that precision so you maintain as close as you can to your desired ratio (I like ~63 g/L for most coffees but the usual starting point is about 60 g/L)* but the weight of water being much larger than the weight of coffee makes it less sensitive, percentage wise, to equally, nominally, small perturbations of weight. I mean that 0.5 g difference on 500 g is smaller percentage change than 0.5 g on 30.0 g. So if you wanted to get additional precision, and decent accuracy, for the lower weights without breaking the bank, and especially if you are remotely interested in learning to make quality coffee, then investing in coffee scale might be better than most kitchen scales since they can span a wider area of uses.
*For a pour-over method, you weigh the coffee that goes into the brewer (or before grinding then make sure the grinder is not retaining extra by checking the output) and place the decanter, pour-over cone (w/ filter that is rinse and preheated), and the ground coffee onto the scale, zero it out, start the timer as you pour for the bloom phase and follow the recipe you like until finally you hit the target water in for the ratio. So for a 500 ml of water in, I'll grind ~32.5 g (hence the precision needs to be 0.1 grams), and yield about 440 ml out due to retention in the beans. Note, the total weight will be 500 g on the scale, just the volume/mass of coffee will be less due to retention. 1 ml is roughly 1 g for pure water, the density is ever slightly less than 1 so 1g is a tad bigger than 1 ml.
Love these videos. Would not mind another Ranveer Brar recipe reaction. It's really interesting to see a professional chef who's not that familiar with Indian recipes(you probably are familiar with Indian cooking, But you know what I mean) react to them.
I will! little by little :)
Well if it is too thick to cook entirely and might stay raw at top in India ( or my house ) we use a plate to stop the steam and let the top steam cook so it won't stay raw or runny . Once it is gelly type then we take off the lid and continue the process
Been watching Ur videos for a while chef. Dint realise I hadn't subscribed yet!! :D
Thank you!